Meal Details
1. Honey mustard chicken thighs
1200 cals, 153p, 32c, 50f (per meal)
1/2 cup (147g)
2 1/3 tbsp, ground (10g)
1 3/4 tsp (11g)
7 lbs (3175g)
2/3 cup (158g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C).
2
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.
2. Greek salad with feta
660 cals, 17p, 21c, 54f (per meal)
3/4 lbs (340g)
3 cucumber (8-1/4") (903g)
3 small (210g)
6 small whole (2-2/5" dia) (546g)
1 1/2 cup (210g)
1/2 cup (135mL)
3 tbsp (45mL)
1 tbsp (11g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.